Six Seasons: A New Way with Vegetables [J0207]

2017 - HCDJ 8 X 10.5-inches. Nice clean condition. Joshua McFadden, chef and owner of renowned trattoria Ava Gene's in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons-an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat-grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

From recent-ish Amazon/GoodReads reviews: "There's a good range of recipes, from simple to more complicated. Love how recipes are organized, beautiful pictures pleasure to read and cook from."; " appreciated the organization of the book into six seasons, to which the title alluded. The recipes are not particularly difficult, but do rely on the freshness of the ingredient (emphasizing seasonal eating!!!) and the cooking method."; "The larder section was most interesting to me; I appreciated all the ways he uses seasonal produce in an everyday setting, mixing pantry staples with whatever vegetables you can find. I also enjoyed the vegetable profiles that he included; they allowed me to think about how I might use the ingredients before I was presented with any recipes. The book is unpretentious and does not contain anything that would be farfetched to make at home- many recipes are just components of dishes to be used as parts of the reader's own style. "